Flame Sushi Japanese Grill and Ramen
10771 Beach Blvd Ste 301, Jacksonville, FL 32246 · Permanent Food Service · License 2609829
What drove the grade
Raw animal food stored over canned/bottled drinks.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (fixed on the spot, 1 repeat), 9 intermediate (3 fixed on the spot, 3 repeats), 8 basic (2 repeats); intermediate violations cost 18 at most-33
- Administrative complaint on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Raw prep chicken stored over drink bottles on shelf in walk in cooler. Moved by manager.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate9
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator holding multiple foods on Time but unable to provide written procedure. Provided new papery work during inspection & completed
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Manager has several employees hired and unable to provide proof for any written agreement form. Manager stated all play was left at home & will bring in next day.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cut board at make table reach in cooler stained
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At hand wash sink in back kitchen block with today drop ship food delivery
Repeat violation
Handwash sink used for purposes other than handwashing.
Employee use hand wash sink on cook line to fill pan of water for cooking
No paper towels or mechanical hand drying device provided at handwash sink.
At far end of cook line hand wash sink. At back kitchen hand wash sink near prep sink. Manager provided paper towel to both
Fixed on the spotRepeat violation
No soap provided at handwash sink.
At cook line hand wash sink. Manager provided
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Manager unable to provide any proof of manager certification. Manager stated all play was left at home & will bring in next day.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager has several food handler employees hired over 60 days with no proof of training. Manager stated all play was left at home & will bring in next day.
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil's stored in 85°F standing water. Manager discarded
Fixed on the spotRepeat violation
In-use knife/knives stored in cracks between pieces of equipment.
Stored in back kitchen between wall & prep table
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cut board at make table reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior reach in coolers soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters with grease build up. Fan cover in walk in cooler with dust build up Exterior fryer with grease build up. Multiple reach in cooler gasket soiled
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles with dust build up
Floor soiled/has accumulation of debris.
Under cooking equipment. In walk in cooler
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal bag stored on shelf above dry foods
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.